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Fluffy Sourdough Discard Pancakes

Fluffy Sourdough Discard Pancakes: Your New Breakfast Obsession

Try these Fluffy Sourdough Discard Pancakes that transform kitchen waste into a gourmet breakfast delight.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 pancakes
Course: Breakfast
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Sourdough Discard Any leftover discard
  • 1 cup All-Purpose Flour Can swap with whole wheat
  • 1 teaspoon Baking Soda Ensure it's fresh
  • 1/2 teaspoon Salt Adjust to taste
  • 1 large Egg Substitute with a flax egg for vegan option
  • 1 cup Milk 2% or any other type; almond milk for dairy-free
  • 2 tablespoons Melted Butter Vegetable or coconut oil as alternatives
For Serving
  • 1/4 cup Maple Syrup Other syrups or fresh fruit can be used

Equipment

  • Griddle or skillet

Method
 

Step-by-Step Instructions
  1. Prepare Griddle: Heat a nonstick griddle or skillet over medium heat, add butter, and ensure it’s ready for cooking.
  2. Mix Dry Ingredients: Sift together flour, baking soda, and salt in a large mixing bowl, whisking to combine.
  3. Combine Wet Ingredients: In another bowl, whisk together sourdough discard, milk, egg, and melted butter until smooth.
  4. Combine and Cook: Pour dry ingredients into wet mixture, stir gently, and scoop onto griddle. Cook until bubbles form, about 2-3 minutes, then flip.
  5. Serve: Stack pancakes on a warm plate and serve with maple syrup and toppings as desired.

Nutrition

Serving: 1pancakeCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 5gVitamin A: 200IUCalcium: 100mgIron: 1mg

Notes

Avoid overmixing for fluffiness and ensure griddle is at proper temperature before cooking.

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